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Chinese Asparagus Salad


Thursday, January 01, 2004
Asian/Appetizers-Side Dish/Vegetarian
2 lbs. fresh asparagus1/4 c. soy sauce
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. apple cider vinegar
2 tsp. sesame oil
Wash and drain asparagus. Remove the tough, woody ends by holding each end of a spear, and bending until it snaps. After you have ‘snapped' a few spears, you'll notice that they break at about the same length. Then, simply line up the remaining spears and cut to the same length. Discard the tough, woody ends.

Cut spears diagonally into 1-inch pieces. Cook asparagus in boiling water for 1 minute; drain and rinse under cold water to stop cooking.

For dressing, combine soy sauce, sugar, vinegar, salt, and oil in a large bowl. Add the asparagus, and toss gently to combine. Cover and chill well before serving.

If desired, sprinkle with sesame seeds. Enjoy!
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